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Chicken Fried Rice
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Brief Description
Diced chicken breast with carrots, broccoli, and green onions, seasoned and served over rice.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Oriental
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: jkandsf2d
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Posted On: Jun 28, 2016
Number of Servings:
Ingredients:
- 1 1/2 cups - rinsed, drained uncooked long-grain white rice
- 1/4 teaspoons - salt
- 5 tablespoons - canola oil divided
- 2 - large eggs beaten to blend
- 2 - boneless, skinless chicken breasts cut into bite-size pieces
- 4 - small carrots (about 4 ounces) peeled and finely diced
- 1 1/2 cups - broccoli cut into small pieces about 1/4-inch in size
- - salt and freshly ground black pepper
- 3/4 cups - thinly sliced green onions
- 1/3 cups - reduced sodium soy sauce
- 1 teaspoons - toasted sesame oil
Directions:
Combine 2 and 2/3 cups water, rice and 1/4 teaspoon salt in a rice cooker and cook according to manufacturer's instructions. Transfer steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or just until cooked. Remove eggs from the wok and set aside on a plate.
Heat 1 tablespoon of oil in the wok; season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate.
Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat. Add carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice and stir-fry for 2 minutes or until heated through.
Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute.
Transfer the rice to a bowl and sprinkle with the remaining green onions.
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